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Hospitality Chef - Buckingham - £25,000 - £26,000A hands-on role with responsible for all food production for daily hospitality service as well as small functions and major events while supporting the head chef in the daily running of the catering department. Develop menus, food purchase specifications and recipes. Supervise the hospitality team. Develop and monitor food and labour budget for all events. Maintain highest professional food quality and hygiene standards.Essential Duties and ResponsibilitiesPlans menus for all events.Agree the requisition of products and other necessary food supplies with the Manager.Ensures that high standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times.Establishes controls to minimize food waste and theft.Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.Keep up to date with trends, locally, nationally and internationally.Attends catering staff meetings and management meetings if required.Consults with the Manager about food production aspects of special events being planned.Cooks or directly supervises the cooking of items that require skilful preparation.Evaluates food products to assure that quality standards are consistently attained.Interacts with management to assure that food production consistently exceeds the expectations of students, staff and visitors.Evaluates products to assure that quality, price and excellent standards consistently met.Support safe work habits and a safe working environment at all times.Ensure all services to customers are conducted in a highly professional and efficient manner.Ability to produce a high level of work in a timely manner, which is accurate, complete and of a high quality.Run the kitchen in the absence of the Head Chef.Education and/or ExperienceCollege or University degree in at least one of the following; BTEC HND in professional Cookery, City and Guilds Diploma in professional cookery, a foundation degree in culinary art or five years related experience and/or training; or equivalent combination of education and experience. Experience of both mass and event catering as well as high end fine dining.Working knowledge of various computer software programs.Ability to calculate figures and amounts such as discounts, proportions, percentages and volume.Certificates to confirm qualifications. Driver's licenceIf you feel you are right for this role please Click & Apply with a covering noteAlternatively please email Madeline Blair - madeline.b.a3427n0fyu@bluearrow.aptrack.co.uk or give us a call for more information - 01908 695 609